This Thanksgiving, Consider The Riesling

This Thanksgiving, Consider The Riesling

The last vestiges of Halloween candy are finally starting to disappear, and just like that, the holiday season is upon us. Cooks across the United States are beginning to plot out their elaborate holiday celebrations — from cocktail parties to brunches to long, drawn-out, traditional meals.

If green-bean casserole and mashed sweet potatoes with marshmallows on top are sounding a bit stale for this Thanksgiving’s buffet table, we have just the solution. Not that there’s anything wrong with a classic Thanksgiving spread, but there’s certainly no harm in spicing things up a bit here and there. We’ve come up with a few fresh takes on Thanksgiving regulars, both of which pair delightfully with a crisp glass of Riesling.

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The last thing you want on a big eating day like Thanksgiving is a heavy, oaky wine, and these Rieslings are the perfect alternative. The bright crispness of Pacific Rim Riesling helps to cut through the richness of Thanksgiving delicacies and leaves your palate refreshed after each sip.

Our take on classic butternut-squash soup swaps coconut milk for heavy cream and Thai curry paste for nutmeg. The result is a thick, creamy, lightly spicy, umami-filled soup. The slight sweetness of Pacific Rim Classics Medium Riesling balances the spice from the curry perfectly.

We’ve also updated honey-glazed carrots, a cult classic dish. In our version, a simple tahini sauce replaces the honey glaze for an earthy spin on the original. The complex character and bright citrus flavor of Pacific Rim Wallula Vineyard Dry Riesling pairs perfectly with the sweet caramelized roasted carrots and the nutty, herby tahini sauce.

This Thanksgiving, introduce some atypical dishes and wines to your dinner table. That’s something to be thankful for!

On a large baking sheet, toss carrots with olive oil, salt, pepper and paprika. Roast at 425°F for 30-40 minutes or until browned and tender.

Meanwhile, place Greek yogurt, honey, tahini paste, lemon juice, water, ¼ cup cilantro, ¼ cup parsley and ¼ cup mint in the body of a food processor fitted with a blade. Blend until almost smooth — there should be small green specks.

Allow the carrots to cool out of the oven for several minutes, then pour a generous amount of the tahini sauce over the carrots and toss until they are coated.

Transfer carrots to a serving platter and top with cilantro, parsley, mint, pepitas and feta.

Tip: Tahini paste can be found in the ethnic aisle of most major grocery stores. Mix it with a little water for a super simple sauce, spread it on bread as you would a nut butter, or mix it with yogurt and herbs like we did above!

Wallula Vineyard Dry Riesling: Single vineyard expression expertly crafted to portray a distinct sense of place and one of the finest expressions of this varietal. Dry, complex character balanced by citrus flavors and refreshing acidity.